210 minutes
Kalbi Jjim is a traditional Korean dish of tender, slow-cooked beef short ribs in a rich, sweet, and savory sauce. This comforting meal, perfect for a cozy night in, marries the flavors of soy, pear, and sesame for a symphony of taste that's sure to impress.
Beef Short Ribs
each
cups
tablespoons
tablespoons
Asian Pear
each
cups
tablespoons
teaspoons
cloves
Ginger, peeled
0.25 inches
tablespoons
tablespoons
teaspoons
tablespoons
cups
Onion, large dice
each
Carrots, Large dice
each
Scallions, Cut into 1 inch pieces
each
Potatoes, Large Dice
each
1. Prep
Combine soy sauce, brown sugar, mirin, apple juice, peeled and cored Asian pear, rice wine vinegar, sesame oil, garlic, onion, ginger, gochujang, sesame seeds, and black pepper in a blender. Pulse until ingredients are coarsely chopped and mixed well. In a large bowl, place the beef short ribs and pour the marinade over them, ensuring the ribs are well-coated. Cover and refrigerate overnight. On the day you're going to cook, preheat the oven to 325F. Cut the carrots, scallions and potatoes and set them aside. Store the potatoes in water.
2. Sear Meat
The next day, remove the short ribs from the marinade, reserving the liquid. Pat the ribs dry with paper towels. Heat avocado oil in a heavy pot over medium-high heat. Add the short ribs and sear until browned on all sides, about 3-4 minutes per side. Remove the short ribs and set aside. Be careful not to burn them at this stage, given the sugar in the marinade.
3. Add Cooking Liquid
Strain the reserved marinade to remove solid pieces and add half of the liquid to the pot, scraping any fond off of the bottom of the pot. Add the short ribs back to the pot and then add enough stock, with a large pinch of salt, to cover the ribs by about 2/3. Bring to a simmer. Depending on the pot you use, and the size of the ribs, you might not use the exact amount of stock here.
4. Braise
Place a lid on the pot and place in the oven to braise for about 2 hours. Once the braise is cooked but not quite fork tender, remove the lid, add the vegetables, and place the pot back in the oven, uncovered to braise for another hour or so.
5. Finishing Ingredients
Once the meat is tender, and the vegetables are fully cooked, remove the pot from the oven. If desired, let it rest in the liquid for an hour or two, or refrigerate overnight to allow flavors to meld. Reheat the Kalbi Jjim gently on the stove. Add a splash of rice wine vinegar to balance the flavors right before serving. Garnish with sliced scallion greens and a sprinkle of sesame seeds for a final touch of flavor and texture.
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